Roasted Parsnip Soup | Recipe Cart | Recipe Cart
Roast parsnips, carrots, and leeks then blend with chicken stock and white wine for a creamy, comforting soup perfect for winter.
Ingredients
- 1 lb or (~4-5 medium-sized parsnips)
- 1 large carrot
- 1 large leek
- 1 celery stalk
- 1/2 cup white wine
- 3 cloves of garlic, peeled
- 5 sprigs of thyme
- 3 sprigs of rosemary (optional)
- 2 bay leaves
- 4-5 cups chicken stock
- 1/4 teaspoon pepper
- 1/3 cup heavy cream
- Salt to taste
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